Pickling for the Modern Age
Use a refrigerator brine to pickle your favorite vegetables for a crispy condiment on sandwiches or salads.
Easy
20 MIN
Garlic and cilantro mayo add zest to each bite of this dish, with jalapenos as an extra kick.
Ingredients
SERVINGS: 2-4 Serving(s)
- 1 pound cooked fish, flaked*
- 3 eggs
- 3 cups cooked wild rice*
- 1/3 cup almond meal/panko breadcrumbs
- 3 tablespoons capers
- 2 teaspoons chili powder
- 1 tablespoon butter
- 1/4 cup mayo/avocado mayo
- 1/4 cup olive oil
- 1/4 cup minced or crushed garlic
- 1/4 cup cilantro leaves
- 2 cups cooked greens*
- 1/4 cup pickled jalapenos
- *If cooking the “stack” of 3 meals, you will have this leftover from Parmesan Crusted Fish over Wild Rice with Collard Greens.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Parmesan Crusted Fish over Wild Rice with Collard Greens. After cooking that, you will be part-way toward two other meals in the stack, this one for Southern Fish Stacks with Cilantro Aioli and Creamy Parmesan Grits with Fish Cakes.
Instructions
Beat eggs in a medium sized bowl. Add flaked fish, cooked rice, almond meal/panko breadcrumbs, capers and chili powder.
Heat butter in a large skillet. Mold half the fish mixture into 4 slider-sized patties, then pan fry on each side for 2 to 3 minutes until crispy. If making the stack of meals, refrigerate remaining fish mixture for the next meal. If just making this meal, continue making patties using all of the mixture.
Prepare Cilantro Aioli by mixing together mayo/avocado mayo, olive oil, garlic and cilantro leaves.
Warm remaining greens in the microwave. Plate as follows: spoonful of greens, then fish patties topped with Cilantro Aioli and some pickled jalapenos.
*If cooking the “stack” of 3 meals, store remaining fish mixture and Cilantro Aioli for the next meal.
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DIY Pickling
